Aubergine Rolls
Aubergine Rolls
Aubergine Rolls with Cannellini Beans, Baked with Sugo, Tomato Salad
Sugo
Method
1 onion, finely chopped
2 sticks celery, finely chopped
1 clove garlic
75g butter
2 x 400g tins chopped tomatoes
Salt and pepper to taste
Melt the butter in a saucepan and add the onion, celery and garlic.
Cook gently with a lid on for about 15 minutes or until soft. Add the tomatoes and rinse out the tins with 150ml of water and add back to the pan. Cook gently for an hour and check seasoning.
Aubergine Rolls
Method
3 aubergines
Oil for brushing
2 x 400g tins cannellini beans, drained and rinsed
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
150g feta cheese, crumbled
75g grated parmesan
Handful fresh basil leaves
Cut the aubergines lengthwise into ½ cm slices. Brush with oil and place on a hot griddle pan or frying pan. Cook until golden on both sides.
Smash the cannellini beans with a potato masher.
Cook the onions and garlic in the oil until soft and golden. Mix into the beans with the feta and 50g of the parmesan. Check seasoning. Chop basil leaves and mix in well. Take a tablespoon of the mixture and place in middle of an aubergine slice. Roll up and repeat with remaining slices and bean mixture.
Spoon half of the sugo into the bottom of a baking dish. Place aubergine rolls into the sauce and scatter remaining parmesan over the top.
Bake in a 180oc oven for 20 minutes or until golden and bubbling.
Tomato Salad
Method
4 tomatoes
1 teaspoon seasalt
2 tablespoons olive oil
Few ripped basil leaves
Slice tomatoes and arrange on a plate. Sprinkle with the salt and drizzle over the oil. Scatter over basil leaves.
